Classic Shortcakes

READY IN: 35mins
Recipe by diner524

Great shortcakes to use for Chocolate-Covered Strawberry Shortcake or even Bananas Foster Shortcake (both of these posted separately to be used with this recipe. Both of these recipes are from Cuisine at Home Magazine.

Top Review by LilPinkieJ

These shortcakes are very good. Not too heavy with enough sweetness. Some I used for Recipe #361067, and some we just ate alone. I didn't change a thing and they came out perfect. Made and reviewed for PRMR, sorry it took soooo long. Thanks! :)

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees; line a baking sheet with parchment paper.
  2. Whisk flour, sugar, baking powder, and salt together in a bowl.
  3. Cut butter into flour mixture using a pastry blender until butter is the size of peas. Stir cream and yogurt together in a second bowl, add to the flour mixture, and blend with a fork just until doough comes together. Pat out dough on a lightly floured surface into a circle about 1" thick. Using a 2 1/2" round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps into a 1"-thick circle and cut remaining biscuits.
  4. Brush with cream and sprinkle with sugar. Bake until golden, about 15 minutes.

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